Steak

To learn more about this recipe, see Artful Ingredients.

This dish, which is called Vietnamese Fajitas at Kim Son restaurant in Houston, works well as an appetizer or as a main course.

It's important to splurge on well-marbled choice or prime strip steaks for this recipe. Lighter eaters might want to share one of these substantial cuts.

A simple but very flavorful main course that can be served with equal ease for a sit-down or buffet dinner.

For soft tacos, just fill warm tortillas with the steak and sauce.

Have the butcher cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking.

Rita Martucci of Wilmington, Delaware, writes: "Can you please get the recipe for the Saigon beef served at Zinc in New Haven, Connecticut?" Active time: 1 hr Start to finish: 1 hr

Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute." Pounding the meat reduces cooking time.

Can be prepared in 45 minutes or less.

In spite of the French name, this dish was originally Italian. The secret is in the sauce.

Top blade steaks — great for a weeknight supper — are inexpensive and cook in just minutes.

Jamie serves the Stir-fried Sesame Asparagus with the steak since they complement each other so well. Look for rice vinegar in the Asian foods section of the supermarket.

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana.

A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.